Chef de Partie 西饼房主管

1.Assist ingliers and vice-chefs to fully implement hotel standards
协助厨师长和副厨师长充分落实酒店的标准。
2.Give employees appropriate training to improve work efficiency
 给员工做适当的培训，提高工作效率。  
3.Ensure compliance with hotel regulations and principles of cost control
确保遵守酒店规定的成本控制规范和原则。
4.According to the issued task list, organize the noodle point division to produce a variety of polygon products.
按照下达的任务单，组织面点师制作各种面点产品
5.Responsible for cleaning and hygiene in the kitchen, including food production and storage areas
 负责清洁所在厨房的清洁和卫生，包括食品制作区域和储存区域